188087 polenta port poached cheese Recipes

cheese whiz, beer, worcestershire sauce, garlic powder, unsliced round bread (optional)

cheese whiz, cream of mushroom soup (i use about 1/2 - 3/4 of the can), seasoning salt

cheese spread 3 tbsp, potatoes, boiled 5-6, cauliflower, grated 1/4 small, carrots, grated 2 small, brown bread 4 slices, fresh mint leaves, chopped 7-8, fresh coriander leaves, chopped 1 tbsp, green chilli, chopped 1, salt to taste, oil to deep fry, tomato ketchup as required

cheese, eggs, sugar, vanilla extract, salt, all-purpose flour, vegetable oil for frying, maple syrup, sour cherry preserves, cinnamon sugar

cheese ravioli (frozen or fresh ), olive oil, garlic, sliced, walnuts, roughly chopped, lemon juice, kosher salt and pepper, fresh flat-leaf parsley, chopped, grated parmesan

chopped bottled roasted red bell peppers, chopped fresh basil, extravirgin olive oil, salt, plum tomato, seeded and diced (about 1/3 cup), water, frozen white corn kernels, thawed, white cornmeal or dry polenta, salt, divided, grated fresh parmesan cheese, butter, freshly ground black pepper, eggs, bacon, cooked and crumbled

a 1 1/2-inch piece fresh gingerroot, firm-ripe bartlett , anjou, or comice pears with stems intact, water, sugar, tawny port, fresh lemon juice

cheese, grated, flour , sifted, butter, salt, cayenne pepper (i use more ), pecan halves

cheese whiz, cream-style corn, frozen mixed vegetables (your choice ), potato (diced and cooked ), chicken bouillon cube, water

cheese ravioli, olive oil, onion, diced, green bell pepper, thinly sliced, red bell pepper, thinly sliced, yellow bell pepper, thinly sliced, chicken broth, divided, crushed red pepper flakes

cheese tortellini, reserved pasta cooking liquid, butter, garlic, minced, proscuitto, sliced into thin strips, heavy cream, parmesan, peas, salt and pepper

cheese tortellini, olive oil, garlic, minced, rosemary, crumbled, prosciutto cut in 1/4 inch strips, grated parmesan, butter

cheese (cheddar, jack or variety), shredded, whole onion, coarsely chopped, unsalted butter cut into small pieces, tobasco to taste

port cooking wine (recommended : paul mason), balsamic vinegar, herbes de provence, kosher salt, ground black pepper, light brown sugar, organic bing cherries, pitted, jumbo organic yellow onions, herbs de provence, kosher salt, white cooking wine (recommended : farron ridge), water, polenta, olive oil , for brushing polenta, olive oil, organic green beans, organic grilled sweet onion, kosher salt, ground black pepper, herbes de provence, lemon juice (recommended : rosella s), cherry reduction, cambazola cheese, cut into small bits, for garnish

firm-ripe bosc pears, unsweetened white grape juice, ruby port, sugar, green or white cardamom pods, smashed, cinnamon stick, water, fresh lemon juice, creme fraiche, well stirred

dry red wine, ruby port, water, sugar, honey, five 3-inch strips of orange zest, removed with a vegetable peeler, firm-ripe pears , preferably anjou or bartlett (about 3 lb), lemon curd mousse as an accompaniment